Quick Cook beef cuts like kabobs, stir-fry strips or minute steak are the answer to speedy cooking! Make with Beef Kabob Cubes cut from your favourite Grilling Steak like Top Sirloin, Tenderloin or Strip Loin. Here is an easy recipe that features your favourite take-out flavours.

Glazed Beef Kabobs with Easy Asian Eggplant

Carol Harrison Double Duty Dinners, Healthy Leftovers, Healthy Lunch Ideas, Recipes 0 Comments

Glazed Beef Kabobs with Easy Asian Eggplant Recipe

Kabobs cook up quick and it’s so easy to add extra to the grill to make sure you have leftovers for lunches. Invite the kids to help thread the meat on to the kabob sticks (with your supervision). On busy weeknights, there is often not enough time to get the kids to help out making the entire meal, so just give them one small task like wash and tear the lettuce or grate cheese or thread meat onto the skewers. Over time, it will help to build food skills and I like how it teaches my kids a sense of teamwork, too! Everyone pitches in, in this family.

Glazed Beef Kabobs with Easy Asian Eggplant
 
Prep time
Cook time
Total time
 
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* If you have a microplainer, show your kids how to mince the ginger root and garlic. Eggplant is soft enough for them to slice using a kid-friendly knife. Have them prep the rest of the ingredients and split into two portions.

Dietitian's Tip: To minimize the risk of cancer-causing compounds forming when grilling meats trim fat from meat and/or cut meat into smaller pieces (like these kabobs) so they cook quicker. Marinade meats and avoid high heat to limit flare-ups (keep a spray bottle handy just in case!) If any meat does get charred or burn, cut if off and discard.
Source:
Recipe type: Dinner
Serves: 4 servings
Ingredients
  • ¼ cup (60 mL) hoisin sauce
  • ¼ cup (60 mL) sodium-reduced soy sauce
  • ¼ cup (60 mL) ketchup
  • 1 tbsp (15 mL) maple syrup
  • 1 tbsp (15 mL) minced fresh gingerroot
  • 1 tbsp (15 mL) fresh minced garlic
  • 1 lb (500 g) Beef Kabob Cubes cut from 1 inch (2 cm) thick Grilling Steak (Top Sirloin, Strip Loin, etc)
  • ½ tsp (2 mL) Chinese five-spice powder
  • Salt and pepper to taste
  • 3 small (mini) eggplants, sliced ½-inch (1 cm) thick
  • Toasted sesame seeds (optional)
Instructions
  1. Combine hoisin, soy sauce, ketchup, maple syrup, gingerroot and garlic. Divide mixture into 2 equal portions, one for basting meat and one for basting eggplant..
  2. Season beef cubes all over with Chinese five-spice powder and salt and pepper to taste; thread onto skewers.
  3. Grill over medium-high heat 6 to 8 minutes, turning at least twice for medium-rare doneness, basting with 1 portion of the sauce mixture near end of cooking.
  4. Discard any extra sauce remaining from basting the meat.
  5. Meanwhile, place eggplant slices on grill in single layer. With clean basting brush, lightly baste upper side with the reserved second portion of sauce. Grill 2 minutes. Turn and baste lightly. Cook 2 to 3 minutes until just softened. Transfer to serving bowl and drizzle with any remaining eggplant basting sauce.
  6. Serve with beef kabobs; garnishing with sesame seeds (if desired).
Notes
Cooking tips:
*To ensure even cooking, cut pieces of meat the same size.
*Choose vegetables and fruit that will take about the same time to cook as the chunks of meat - about 6-8 minutes. Mushrooms, peppers, zucchini, onions, pineapple and mango work well. For vegetables that take longer to cook, partially pre-cook them.

Time-saving tip:
While you have the grill on, you might as well go ahead and grill up some more vegetables to use in pasta sauces, sandwiches or salads later in the week.

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
 

Lunch from Leftovers

Some leftovers, like these ones, are not saucy enough to heat up and send in a thermos. Without enough liquid, these leftovers will not hold the heat making them unsafe to eat. If you child’s school does not have a microwave to re-heat food, try to get your child to warm up to the idea of cold leftovers: pizza, Asian noodle salad, even casseroles. It just opens up a load more options.

Stir-Fry Made From Glazed Beef Kabobs with Easy Asian Eggplant
 
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* So simple! Kids can slice the green onions with a kid-friendly knife or snip with kitchen shears, and help cook the noodles. Lunch is almost done!
Source:
Recipe type: Lunch
Serves: 1
Ingredients
  • leftover Glazed Beef Kabobs
  • leftover Easy Asian Eggplant or other grilled veg you have on hand
  • sliced green onion
  • cooked noodles
  • leftover dipping sauce and/or splash of sesame oil
Instructions
  1. Cut kabob cubes into slivers and toss with leftover eggplant (or other grilled veg you have on hand), some sliced green onion and cooked noodles.
  2. At lunchtime, microwave to warm and toss with some leftover dipping sauce and/or a splash of sesame oil.
Notes
Will keep 3-4 days in refrigerator.

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
 

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